Homemade Reeses Peanut Butter Cups (Print Version)

Creamy peanut butter paired with rich dark chocolate offers a sweet, homemade indulgence.

# What You Need:

→ Chocolate Layer

01 - 9 oz dark chocolate (70% cocoa or higher), chopped
02 - 1 tablespoon coconut oil, optional for smoother texture

→ Peanut Butter Filling

03 - 1/2 cup creamy peanut butter, unsweetened and unsalted
04 - 2 tablespoons unsalted butter, softened
05 - 1/2 cup powdered sugar, sifted
06 - 1/4 teaspoon fine sea salt
07 - 1/2 teaspoon vanilla extract

# How To Make:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - Melt the dark chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water, stirring until smooth. Alternatively, microwave in short bursts and stir until smooth.
03 - Spoon approximately 1 teaspoon of melted chocolate into the bottom of each muffin liner. Tilt or use a spoon to coat the sides slightly. Chill in the freezer for 10 minutes to set.
04 - In a medium bowl, combine peanut butter, butter, powdered sugar, salt, and vanilla extract. Mix until smooth and thick.
05 - Roll approximately 1 teaspoon of the peanut butter mixture into a ball, flatten slightly, and place onto the set chocolate bases. Gently press down to create an even layer, leaving a small border around the edge.
06 - Spoon the remaining melted chocolate over the peanut butter layers, covering completely. Tap the tin gently to smooth the tops.
07 - Chill in the refrigerator for at least 30 minutes, or until fully set.
08 - Remove cups from liners and serve. Store in an airtight container in the refrigerator for up to one week.

# Expert Advice:

01 -
  • You control the salt level and sweetness, making them taste infinitely better than anything store-bought.
  • They're ready in under an hour with barely any active work time, leaving you free to do something else while they chill.
  • Your friends will absolutely lose their minds when they realize these are homemade—it's that kind of gift-worthy treat.
02 -
  • Don't skip chilling the base layer—if you add peanut butter filling to warm chocolate, it'll melt through and you'll end up with a peanut butter mess instead of a structured cup.
  • Softening your butter matters more than you'd think; cold butter won't blend smoothly with the peanut butter, leaving you with a grainy filling.
03 -
  • If your melted chocolate starts to thicken while you're working, warm it gently over the double boiler again instead of microwaving, which can cause it to seize.
  • Almond butter and cashew butter are delicious substitutes if you want to experiment, though peanut butter remains the classic for good reason.
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